Breton-style white fish baskets
Ingredients
For
6
personnes
- 500 g of puff pastry
- 3 fillets of white fish
- 1 onion
- 2 shallots
- 4 tablespoons of olive oil from Nice PDO
- 10 g butter
- 15 cl of dry white wine
- 3 tablespoons of thick crème fraîche
- 6 sprigs of parsley
- 1 heaped tablespoon of flour
- 1 beaten egg
- Salt and pepper
Tip
For these fish platters, we recommend a subtly flavoured French olive oil (in this case, an olive oil from Nice, PDO) for its dried-fruit aromas and its smoothness on the palate, which pair well with delicate fish. You could choose an olive oil from Nyons (PDO), Nice (PDO), Languedoc AOC, the Lucques variety (Tanche), or Cailletier...
Instructions
- Preheat the oven to 210 °C (gas mark 7).
- Peel the onion and shallots. Wash the leek. Finely chop everything. Wash, remove the leaves from and chop the parsley.
- Pour 2 tablespoons of Nice olive oil (PDO) into a large frying pan. Add the onion, leek and shallots. Leave to soften for 10 minutes over a very low heat. Season with salt and pepper, then deglaze with white wine. Cook for 5 minutes over a high heat. Add the cream and flour mixture, whisk to combine and leave to thicken over a medium heat. Season with salt and pepper.
- In another frying pan, melt 10 g of butter, then add 2 tablespoons of Nice olive oil (PDO). Brown the fish in the pan for 2–3 minutes on each side. Add it to the sauce and stir.
- Roll out the puff pastry with a rolling pin and cut into squares measuring 10 to 12 cm on each side. Divide the fish and sauce between the squares, give a few twists of the pepper mill and fold the four corners of the pastry towards the centre. Brush the edges with beaten egg. Place in the oven and bake for 20 minutes.
- Enjoy your Breton-style white fish parcels straight out of the oven, with a salad dressed with olive oil, for example.
Tip
For these fish platters, we recommend a subtly flavoured French olive oil (in this case, an olive oil from Nice, PDO) for its dried-fruit aromas and its smoothness on the palate, which pair well with delicate fish. You could choose an olive oil from Nyons (PDO), Nice (PDO), Languedoc AOC, the Lucques variety (Tanche), or Cailletier...
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
You might also be interested in
Pan-fried sea bream fillet, rouille and melt-in-the-mouth potatoes